Customer-orientated NutritionLaajuus (5 cr)

Objective

Students show know-how in customer oriented menu planing. Students can identify the nutritional needs and  nutritional recommendations of different customer groups Students can plan the healthy food services for different customer groups and evaluate nutrient intake using software Student can choose suitable special products for customers

Content

What kind of nutritional needs different customer groups have? How are the different diets considered in menuplan? How the nutritional value of meal can be supplement or the structure of meal can be change? What kind of special diet products is available?

Qualifications

Nutrition and Special Diets 

Assessment criteria, good (3)

a. Sudents can use professional vocabulary and concepts   b. Students  can evaluate information sources critically  d. Students can evaluate operations in customer and target group situations. f. Students can  promote teams’  goal-oriented operation.